Melt the butter, and stir in the saffron. Add the milk and let the mixture cool
a little.
Beat eggs and sugar until light and fluffy. Add the flour and baking powder.Carefully stir in the butter mixture.

Pour into a buttered and floured pan, preferrably a springform with loose
sides.Bake at 175°C for 40-45 minutes, until the cake is no longer sticky in
the middle and has started to shrink away from the sides of the pan. When cool,
decorate with sifted confectioner's sugar.